Episode 245: Eat More Invasive Species - Iguanas, Pythons, Frogs, and Turtles

Episode 245: Eat More Invasive Species - Iguanas, Pythons, Frogs, and Turtles

Author: Harvesting Nature August 5, 2025 Duration: 51:32
Summary: In this episode, we explore the culinary potential of invasive reptiles and amphibians, discussing species such as iguanas, pythons, bullfrogs, and turtles. The conversation delves into the ecological impact of these species, legal and ethical considerations for harvesting them, and various cooking methods and recipes. The hosts emphasize the importance of sustainable eating practices and the role of invasive species in wildlife management. - ⁠⁠Leave a Review of the Podcast⁠⁠ - ⁠⁠Buy our Wild Fish and Game Spices⁠⁠ ⁠⁠The Art of Venison Sausage Making⁠⁠ Links: Coconut Mango Iguana Tacos Is Python Good Table Fare? Rattlesnake Soup…Yes, I said rattlesnake New Iguana Taco T-Shirts and Stickers: Eat More Invasive Species Chapters: 00:00 Introduction to Invasive Species Cuisine 01:43 Exploring Iguanas: History and Impact 13:44 The Burmese Python: A Culinary Challenge 25:38 Cooking Techniques and Recipes for Invasive Species 26:51 Exploring Edible Amphibians and Their Risks 28:36 The American Bullfrog: Invasive Species and Culinary Delights 32:06 Frog Hunting Adventures and Culinary Experiences 37:12 Turtle Hunting: Stories and Culinary Insights 41:40 Red-Eared Sliders: Invasive Species and Culinary Potential 45:59 Culinary Recipes and Community Engagement Keywords: Invasive species, cooking, reptiles, amphibians, iguanas, pythons, bullfrogs, turtles, sustainable meals, wildlife conservation Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin Townsend and the team from Harvesting Nature host Wild Fish and Game Podcast, a series that treats wild food as a starting point for much wider conversations. Rather than just a collection of tactics or recipes, this podcast digs into the entire cycle of bringing food from the landscape to the table and beyond. You’ll hear discussions that connect the act of hunting or fishing to the rhythms of the season, the specifics of a place, and the cultural traditions that shape our approach to harvest. Episodes move through every stage of the process-the pursuit, the careful work of butchery, the various methods of preservation, and finally, the cooking that turns ingredients into a meal. It’s about the craft involved in each step and how these skills integrate into a practical, meaningful lifestyle. The conversations often explore how these harvested foods are carried through real life, nourishing families and communities. For anyone curious about the depth and connectivity of a life centered on wild foods, this podcast offers a thoughtful, comprehensive look at a system that is as much about philosophy and responsibility as it is about sustenance. Tune in for a consistently engaging exploration of what it truly means to know where your food comes from.
Author: Language: English Episodes: 100

Wild Fish and Game Podcast
Podcast Episodes
Episode 198: Don't Throw Away the Head and Tongue - Eat It! [not-audio_url] [/not-audio_url]

Duration: 1:12:27
Summary: In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and ton…
Episode 196: Wild Game Ground Meat: Grinding, Fat Ratios, and Recipes [not-audio_url] [/not-audio_url]

Duration: 1:07:55
Summary: In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for g…
Episode 195: Create World-Class Tasting Fish with Ike Jime [not-audio_url] [/not-audio_url]

Duration: 1:11:31
Summary: Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiki…